Vegetable pilaf
TM6 TM5 TM31

Vegetable pilaf

3.5 (13 ratings)

Ingredients

  • 400 g basmati rice
  • 150 g acorn squash, trimmed, cut into halves and cut into thin slices (5 mm)
  • 160 g red capsicum, deseeded and cut into pieces (1 cm)
  • 150 g fresh green beans, trimmed and cut into quarters
  • 100 g frozen green peas, thawed
  • 280 g jarred marinated artichoke hearts, drained and cut into halves
  • 10 cm piece fresh ginger, peeled
  • 6 garlic cloves
  • 1 brown onion (approx. 150 g), cut into halves
  • 50 g olive oil
  • 2 dried bay leaves
  • 4 cardamom pods, crushed
  • 1 cinnamon quill
  • 2 pinches saffron threads
  • 1 tsp ground smoked paprika
  • ½ tsp chilli powder, to taste
  • 400 g canned chopped tomatoes
  • 3 sprigs fresh thyme, leaves only
  • 100 g dry white wine
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp Vegetable stock paste (see Tips)
  • 600 g water
  • 40 g slivered almonds, for garnishing

Nutrition
per 1 portion
Calories
1846.3 kJ / 439.5 kcal
Protein
11 g
Carbohydrates
62.6 g
Fat
13.4 g
Saturated fat
1.9 g
Fiber
12.4 g
Sodium
961.2 mg

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